Cook's Challenge!

Slice the potatoes thin and let soak in a bit of water and salt while you broil and debone the chicken.

Place the chicken, sliced potatoes, broccoli (1st extra ingredient) and sliced carrots (2nd extra ingredient) in a casserole dish, cover with thin slices of the cheese. Cover the dish with aluminum foil. Bake at 350 for 15 minutes. Uncover for the last two minutes to let cheese brown.

Use one egg (3rd extra ingredient) , a 1/4 cup of oil and 2 cups cornmea. Mix in a bowl. Spoon into a heated, oiled iron skillet. Place in the oven next to the casserole dish, bake until brown on top.


Serve with chilled white wine.

I would slice some of the cheese thinly, pound my chicken thin and roll the chicken with the cheese inside. Then I would add beat an egg (ingredient #1) dip the chicken and coat with the corn meal to which I've also added powdered buttermilk (#2). I would fry this lightly in just a bit of oil and when nicely browned, I'd add the wine and some mushrooms (#3) and let it simmer a bit. The potatoes would be baked, then when done I'd split them and add some more of the cheese on top and broil them for a few minutes.

oh man both of the recipes sound delicious!

Well...I'd have chicken and cheesy mashed taters...sounds good to me - LOL
Hey...3 out of 5 isn't bad

Katie - I'll have some of what you're making too! That sounds yummy!!

Wow! Messes and two fabulous recipes!

Good try, Tara! You are getting there!

Thanks for participating :)

I agree, Lindy! Now I have to come up with something...

Chicken Patties with Wine Braised Potatoes

Extras: eggs, fresh herb mix, Dijon mustard

Grind chicken. Mix with shredded cheese, egg and salt and pepper. Pan fry in oil. Serve with additional cheese.

Dice potato. Fry in oil til crispy. Add wine and mustard, cover and reduce. Serve chicken patties atop potatoes. Garnish all with fresh herbs.

Alright!!

I looked at the ingredients and thought, "this one will be easy!" but then I got called away to do some business. When I came back, I read Katie's recipe and now all I can think of is making that. No fair...

A chicken/potato/cheese casserole with added ingredients of onions, red bell pepper, and possibly smoked sausage.

Added ingredients: cream, real (preferably PA grade B) maple syrup, escarole

Oh, yeah! Ingredients actually likely to be found in my kitchen!

Thoroughly wash the escarole and chiffonade.

The thighs are complete with skin and bones. Brown in olive oil; pour on some wine (after pouring a glass to drink while cooking) and simmer until the chicken is tender. The white wine, BTW, is Torres Vina Sol from Rioja, Spain. When the chicken is done, place on a platter. Add escarole to remaining wine and cook until the color brightens. Remove to the platter and return pan to stove to reduce sauce. Pour over chicken.

The cheese is smoked gouda. Coarsely grate a generous amount. Scrub and slice potatoes and layer in a buttered casserole, adding salt and pepper as you go. Add smoked cheese and cream; bake at 350 F until done.

Boil corn meal in water with a pinch of salt to make polenta. Serve for dessert topped with cream and real maple syrup.

Thanks, all for the great comments!

I hate when that happens, Julie.

Dorine, slice me up a chunk of the gouda and I will take that glass of wine with it to go!

I would hand it all to my husband the amazing cook and say "here - you do it!" LOL

milk, eggs, butter

I would make corn bread using the corn meal, milk, eggs and butter...stirring in chunks of the cheese before baking. Saute the seasoned chicken in a little oil until almost done and remove from pan...add sliced potatoes and cook until brown, deglaze the pan with the wine and put the chicken back in the pan. Cook a few minutes until the chicken is done and serve with the cornbread. Drink the rest of the wine.

LOL! That works too, Carolyn!

Delish, Sue!

I like the casserole idea myself along the lines that ChrisJerri said above.

Agreed, John.

Eating cornbread and potatoes at the same meal is an awful carb load. Something I try to avoid.

This makes a bit more sense than some of the others. Bread the chicken with the cornmeal, dredge, fry and then cover with cheese. Bake. Cook the potatoes in the fat from the chicken. Remove, add the wine, and simmer. Add a touch of butter, salt and pepper, and simmer. Maybe add a bit of some slurry to make it thick. Serve the sauce over the chicken and potatoes. Yummy.

not a clue...I am a terrible cook lately

Beat eggs(1st addition). Mix the cornmeal with salt and pepper to taste. Cover the chicken with the cornmeal, shake off the excess and then dip into the beaten eggs. Let the excess drip off and dredge again in cornmeal. Place the chicken in an oiled baking pan and sprinkle with shredded smoked cheese. Bake till done.

Thinly slice the potatoes, add a few tablespoons of water and microwave till the slices are just tender. Immediately drain off the liquid, add a cup of white wine to the potatoes, season with salt and pepper to taste and toss the mixture with a couple tablespoons of sugar. Set aside at room temperature while the chicken is baking. Then add some oil to the potato mixture and toss. Mix with chopped parsley (2nd addition). Serve the potato salad with the chicken.

Thanks all for your ideas!

I love that, Nancy.